Jackfruit Curry

Simple Sri Lankan-style curry with spicy jackfruit pieces. The key to the flavor is to marinate the jackfruit for one to two days. Recipe by Inés Lauber

05/03/2026

Simple Sri Lankan-style curry with spicy jackfruit pieces. The key to the flavor is to marinate the jackfruit for one to two days.

Ingredients

Ingredients for 4 portions

Jackfruit

200 g canned jackfruit, drained

2 tsp Curry powder

3-4 tsp neutral oil

1-2 Garlic cloves, chopped

1 Pinch of salt

Juice of 1/2 lemon and zest

Curry

200 ml Coconut milk

200 ml Water

2 Garlic cloves, chopped

2 cm Fresh ginger, finely chopped or grated

1 Medium onion, chopped or thinly sliced

Seasonal vegetables as desired, cut into equal-sized pieces (e.g., carrots, cauliflower, leek, bell pepper, pumpkin)

2 tsp Curry powder

2 tbsp Coconut oil or neutral oil

Optional: chili pepper or Sambal Badiak

Sides

1 Cup of jasmine rice

Eine Handful of fresh cilantro, chopped

Eine Handful of coconut chips

4 tbsp Coconut yogurt

1/2 Lemon

Preparation

Prepare the marinade in an empty mason jar. Shake and mix well in the closed jar. Fold in the jackfruit and marinate in the refrigerator for 1 to 2 days.

Cook the rice according to the instructions.

Heat the coconut oil in a large pot or wok and add the onions.

Add the curry mixture and the chopped garlic and lightly brown all the ingredients while stirring.

Add the jackfruit and fry everything a little. Deglaze with coconut milk and water and add the chopped vegetables.

Put the lid on the pot and simmer gently for 15 to 20 minutes. Add chopped cilantro stems 5 minutes before the end of the cooking time. Season with fresh lemon juice and salt.

Serve the curry with rice, chopped cilantro leaves, coconut yogurt, coconut chips, and a lemon wedge.